Nan's Spiced Pork Steaks & Potato Wedges
with Peppercorn Aioli & Pear Salad
A hot contender for 'best new accompaniment', the easy-to-make peppercorn aioli in this dish really takes it to the next level. We're serving it with mouth-watering spiced pork steaks, golden wedges and a nutty green salad.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potatoes
1
pear
1
cucumber
½ sachet
black peppercorns
1 packet
garlic aioli
(ContainsEggs)1 sachet
Nan's special seasoning
1 packet
pork loin steaks
1 sachet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 bag
salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!
While the wedges are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli. Set aside. In a large bowl, combine Nan’s special seasoning and a drizzle of olive oil. Add the pork loin steaks and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: The spice blend may char in the pan – this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
While the pork is resting, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a second large bowl. Add the mixed salad leaves, pear and cucumber. Season to taste and toss to coat.
Divide the spiced pork steaks, potato wedges and pear salad between plates. Garnish the salad with the toasted almonds and serve with the peppercorn aioli.